$100 Burger

A quick peek at the ingredients of this burger and you’ll quickly realize why it’s called the $100 burger. If you don’t have a meat grinder, ask your butcher to grind the blend of brisket, foie gras, and shortribs for your burger.

Click here to see 50 Best Burger Recipes


For the Meyer Lemon Aioli

  • 1 egg
  • Zest and juice from 1 Meyer lemon, zest chopped
  • 1 small clove garlic, peeled and roughly chopped
  • 2 small shallots, peeled and roughly chopped
  • 2 Teaspoons Dijon mustard
  • 1 Cup canola oil
  • Kosher salt, to taste

For the Portobello Truffle Cream

  • 2 Tablespoons olive oil
  • 12 baby portobello mushrooms, washed and sliced 1/8-inch think
  • 2 shallots, peeled and minced
  • 1 Teaspoon minced rosemary
  • 1/2 Cup heavy cream
  • 1 Tablespoon black truffle shavings, plus 1 tablespoon of their juice
  • 1 Tablespoon Italian parsley leaves, roughly chopped
  • Kosher salt and freshly cracked black pepper, to taste

For the burgers

  • 1 Pound Wagyu brisket, cut into 1/2-inch thick strips, fat trimmed, almost frozen
  • 1/4 Pound boneless Wagyu shortribs, cut into 1/2-inch cubes, almost frozen
  • 1/4 Pound grade B or C foie gras, cut into 1/2-inch cubes, frozen
  • 2 Tablespoons black truffles or black truffle shavings
  • 1 Teaspoon Worcestershire sauce
  • 1 Teaspoon sea salt
  • 1 Teaspoon freshly cracked black pepper
  • 1 Teaspoon thyme leaves
  • Caul fat, for cooking
  • Small bunch arugula, for garnish
  • 1 Tablespoon extra-virgin olive oil
  • 1 Teaspoon fresh lemon juice
  • Kosher salt and freshly cracked black pepper, to taste
  • 4 brioche buns, toasted
  • 1/4 Cup Meyer-lemon aioli
  • 4 lobster tails, cooked and cut into 1/4-inch thick coins
  • 1 batch portobello-truffle cream

The Anatomy of a $100 Burger

Luxury comes in many forms, and at Katsuya South Beach, an acclaimed sushi restaurant in the SLS South Beach hotel, it’s most evident in the Zeitaku Burger.

The burger, which comes in a connoisseur’s combo deal with fries and a cocktail pairing, sets eaters back a whopping $100. Since the burger is not sold on its own — in fact, it’s not even on the menu, — the price tag actually accounts for the whole deal, burger, fries, cocktail and all. So, you know… it’s more reasonable!

MORE: The 50 Best Sandwiches in America

You may be wondering, even with a stiff cocktail and a side of fries, what makes a burger deal worth $100? For starters, its creator, Chef Yoshi Migita, is known for his extravagant dishes and omakase menus, which change nightly and promise “a lavish experience for the taste buds,” a spokesperson told Men’s Journal. In the case of the Zeitaku Burger — whose name means “extravagance” and “luxury” in Japanese, the spokeswoman said — the selection of ingredients are what make this burger Benjamin-worthy.

For starters, the patty is made with American Wagyu A5 beef, a U.S.-raised Japanese cattle breed that yields beef rich in omega-3 and omega-6 fatty acids. A5 refers to a Japanese meat grading system used for carcasses with higher marbling scores (Grade A is given to those whose marbling is 72 percent and above five is the quality grade, in this case “excellent,” the highest score available. It’s all based on equations that measure the relationship between beef marbling evaluation and classification of grade).

Here’s where it gets lavish: the beef patty is topped with a succulent serving of foie gras, sourced from Hudson Valley Foie Gras in Ferndale, N.Y., where ducks are hand-fed to the point of gorged perfection, their fattened livers said to offer rich, velvety texture and umami flavor.

The foie gras sits atop a fancified set of standard toppings, including sharp cheddar, Bibb lettuce, escabeche onions, heirloom tomatoes, and a creamy herb aioli.

The best part for the ‘gram is the black bamboo charcoal bun, complete with a glimmering rectangle of gold leaf on top. This is no burnt brioche: the bread is made in house using a brioche recipe combined with food grade bamboo charcoal flour, which is added to the dough, the spokesperson said. This is done in such a way that the black bun does not overpower the flavors of the meat, liver, aioli and cheese, but with that many greasy goodies between two pieces of bread, we imagine it would be pretty difficult to overpower.

On the side are fries that are fried three times to crispy perfection, paired with a house-made ketchup.

With a burger that rich, you’re going to need a cocktail that can stand up to its flavors and still maintain some semblance of refreshment. The Hakushu Berry Julep is made with 12-year-old Hakushu whiskey, strawberry, yuzu (a Japanese citrus fruit), agave, shiso (a leaf in the mint family), and Calpico, a Japanese uncarbonated soft drink made with nonfat milk, all served over crushed ice for a refreshing, extravagant finish.

Take all those ingredients and add a good dose of hype, and you’ve got yourself a $100 burger deal. Take a peek at how the Zeitaku Burger is made in this video.

For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!

Gordon Ramsay’s new restaurant will have $106 burger – and the fries cost extra

Fox News Flash top headlines for November 27

Fox News Flash top headlines are here. Check out what's clicking on Foxnews.com.

Hope you’re rich – and not that hungry – if you’re planning on tucking into one of Gordon Ramsay’s burgers.

The Michelin-starred celebrity chef is opening a London location of his Las Vegas restaurant Gordon Ramsay Burger in December – and it’s already piqued some interest, mostly because of its sky-high price tag.

Ramsay has said the burgers at his new post will be unlike what diners have ever eaten before. (Gabe Ginsberg/Getty Images)

Ramsay’s eponymous burger joint, which will be located inside Harrods department store, promises to “provide a taste of America, without the trans-Atlantic trip,” according to a statement, and serves up “not your average quarter pounders.” Among these elevated sandwiches is the Wagyu burger, which reportedly features s beef patty, seared Wagyu sirloin, truffle Pecorino cheese, and fresh black truffles – all for $106. Fries sold separately.

The responses to the burger have been mixed – with many coming down against the extravagant eat.

Burger Inspection #5: The case of Spruce's $100 burger

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

SFGATE's Burger Inspector, Jeremy Fish, checks out the truffle burger at Spruce (home of the crumpet bun).

Editor&rsquos note: In this bi-monthly column, North Beach artist and avid burger eater Jeremy Fish will celebrate San Francisco&rsquos rich burger culture by inspecting a different burger every week, ranging from old school classics to new chef-driven creations.

My name is Jeremy Fish, I am a visual artist based here in San Francisco for the last 25 years. I try to use my artwork to remind my fellow San Franciscans of all of the glorious things that make our city special.

Burgers have been my favorite food since birth. Thousands of foggy days turned sunny by the right blend of beef, cheese and bun. I like to think I have been inspecting burgers like these my whole life.

I am not a food critic and this is not a best-of list, a traditional food critique or a contest. This is just some delicious suggestions from a guy who draws pictures, and truly loves cheeseburgers. It is not my job as a Burger Inspector to criticize or hate on certain burgers, as much as it is to inspect and celebrate the best beefy bun-clad buddies that our city has to offer.

My burger inspector rating system is based out of 100, like the SF health inspection ratings. My grading system is based out of 100, just like the SF health inspection ratings. The scores are based on . you know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, burger fans.

So let's all go on a magical burger journey together. An adventure in our own city, built on a mutual love for a stack of meat, cheese and veggies tucked with love in a bun bed.

Case #5 Spruce

3640 Sacramento St. / home of the crumpet bun! / $$$ / 11:30 a.m. till 10 or 11 p.m.

It has been three months now since I was handed this badge, and the heavy responsibility (20 lbs heavier) that comes with inspecting all of the good cheeseburgers in my jurisdiction, here in the greatest city on earth.

I deeply appreciate all of the suggestions and recommendations that everyone has emailed and messaged for me to inspect. Most messages start with "The best burger in SF is. " or "Nobody has a better burger than. "

As our city's official Inspector of the Burger, I feel it is my duty to suggest that we shift our perspective from the "Best Burger" train of thought. Perhaps moving forward we change our focus from "the best in the city" to "the best I've tried so far," and open the possibility for wild new burgers to conquer the future horizon of burger'ing in the great 7x7 city by the Bay.

However for every Joe's Cable Car that I mourn, I get out of bed each day here in North Beach looking forward to a new and undiscovered burger hiding deep in the fatty folds of San Francisco. It is my duty to try them all with an open mind, and a growing belly. With that all being said, for this open minded burger perspective introduction, I would like to proceed with this week&rsquos inspection report.

It was Tuesday, March 3rd, an extra warm spring day here in The Barbary Coast. At approximately 10:49 a.m. I was in the office, doing my side job drawing pictures, when a call came in from The Boach (burger coach). He claimed there was a super fancy upscale burger lurking in the quaint tranquility of Laurel Heights. I was skeptical there could be something worth inspecting in such a fancy neighborhood at 11:30 a.m., but The Boach is an expert, and I am constantly on the lookout for the "next best one."

I jumped in the Burger Inspector mobile, and sped across town from North Beach to Spruce on Sacramento Street. I will admit that my Burger Inspection Uniform is left over from an old stained Halloween costume skillfully made by my ex-wife. Perhaps not the best attire for an upscale lunch, but I have to say the friendly staff at Spruce were welcoming, and not the least bit uncool about my creepy-yet-professional garb.

Imagine a pudgy, bearded, middle-aged guy in an old Halloween costume, sitting at the main table in your establishment, with his Ned Flanders looking Boach, ordering truffle burgers and drinking Miller High Life at noon. It was the perfect recipe for an upper crust elitist, yet still totally down to earth f&mdashing awesome lunch experience.

MORE FROM THE BURGER INSPECTOR: Case #4 - The Bullshead's grandpa vibes and classic patty

The Spruce Burger is $22, and the chef suggests a distinct "Tallegio il Caravaggio" cheese, which is an additional $7 (which we opted for), however the usual standard cheese choices are free. I am not too schooled on cheeses, but this fancy cheese has some oozy, aromatic funky fruity notes to it, and is well worth the seven bucks. Chef Mark Sullivan's burger is known for being served on a housemade English muffin instead of a bun. This muffin is so dense and moist, almost more like a crumpet than a Thomas's nooks and crannies type e-muffin.

This crumpet-muffin bun was my favorite feature, and the most memorable aspect to this inspection in my opinion. This muffin cupped the sandwich ingredients without crumbling or getting soaked out, and is a nearly perfect buttery burger mitten.

It is truffle season apparently, and upon my Boach's suggestion we added four grams ($40) of black truffles to the Spruce cheeseburger. A friendly dude in a suit rolled up on our table, pulled a big ass black truffle out of a cool looking truffle box, and proceeded to shave off the roughly four grams on top of our burger. Truffles for me tend to overpower whatever they are freshly shaved on to, but this was a happy marriage, not too strong for the chemistry of the cheese, meat and truffle to balance each other.

The meat is a beautifully beefy blend of short rib, sirloin and brisket cooked perfectly to medium temperature with a heavier char on one side. This burger has a very thoughtfully selected salt/char/beef ratio from this finely ground meat mix, but did not leave as much of an impression on me as the crumpet muffin bun did.

The Boach however knows his meat stats, and he was in love with this burger. The patty has the right pedigree, and upbringing, and she is from a good neighborhood, but if burger patties were lady friends, I probably wouldn&rsquot take her on a second date if she wasn&rsquot wearing the bun, cheese and truffles. Served with the produce sleeping next to this burger, there was some sweet pickled onions, a few zucchini-looking pickles, and an old tomato. There was nothing not to love about this cheeseburger, other than the bill for $105, including water, great service, tax and tip. We had a really fun lunch in a really unlikely place for me to find myself inspecting mid-day on a Tuesday. Thanks Spruce! Thanks SFGATE!

MORE FROM THE BURGER INSPECTOR: Case #3 - Violet's stands up to a surly chef's challenge

Cleared for Lunching: The $100 Hamburger

IT’S called hunting the $100 hamburger — “$100” referring to the cost of fuel — sort of the aeronautical equivalent of lazy Sunday drives in which the destination isn’t as important as the pleasure of getting away. The thrill level, though, is just a bit higher than that of tooling through the New England countryside in fall foliage season.

One recent Saturday afternoon, for example, Bryan Hennessy banked his red-and-white Citabria above the blue-green waters around Orcas Island, setting up the single-engine plane for its final approach to the quiet airstrip at the apex of Orcas, a horseshoe-shaped island northwest of Seattle.

His 8-year-old son, Parker, knew that once the Citabria’s wheels squealed and skipped on the runway ice-cream time was near. “Every time we get in the plane, Parker says, ‘I want to go for ice cream,’” said Mr. Hennessy, an electrical engineer who lives in Anacortes, Wash. “He loves it.”

Parker isn’t the only one. Each weekend, hundreds of pilots, mostly middle-age men like Mr. Hennessy, fuel their single-engine Citabrias and Columbias and Cessnas and set out in search of a meal, or dessert.

“I don’t think you can ever explain how much fun it is to just hop in a plane, fly somewhere and hop out and eat,” said Dave Sturm, who flies his single-engine Piper Comanche 260 from his home in Dundee, Ore., to airport restaurants throughout the Northwest.

The world of general aviation is small and intimate, filled with gearheads, adventurers and the slightly off-kilter. Its members, like devotées of hot rods and custom cars, share a subculture built on speed, an appreciation of beautiful machines and a love for the smell of hot motor oil.

But you don’t have to own a plane to bask in the singular ambience of the hunt for the $100 hamburger. Beyond the country’s frenetic commercial airports, there are thousands of regional airstrips, some little more than a swatch of grass and an orange windsock — and you can drive up to them. (Of the country’s nearly 20,000 landing facilities, from seaplane bases to La Guardia, only just over 500 cater to commercial airline traffic.) And many of these out-of-the-way airports still have cafes and restaurants right off the field, remnants from the heyday of general aviation in the 1970s.

Most are classic greasy spoons where the waitresses call you Hon’, and you half expect to see winged semis parked outside. But a few ambitious airport restaurateurs are opening high-end places like Le Relais at Bowman Field in Louisville, Ky., or Jonesy’s Famous Steak House at the Napa County Airport in California.

“You can judge the food you are about to have by the amount of airplane décor, and they have an inverse relationship,” said John Purner, who wrote “The $100 Hamburger: A Guide to Pilots’ Favorite Fly-In Restaurants” (McGraw-Hill, 2007). “The more airplane décor, the worse the food.”

To savor these restaurants fully, it’s best to befriend a pilot and let him or her be your guide — someone like Jake Ruhl, a Bend, Ore., aeronautical engineer.

A few recent flights around the Northwest in Mr. Ruhl’s Cessna 170 taildragger showed that most homes of the $100 hamburger trend toward the wall-mounted-propeller variety, including, yes, Wings, the name of the 1990s sitcom set at a Nantucket airport, in Auburn, Calif. A sampling of places around the nation turns up names like the Runway Cafe in Lewis Run, Pa., and the Red Baron in Bangor, Me.

AND, as in any sitcom, there are archetypal characters aplenty, among them the hangar bums, who, on sunny days, sit in folding chairs next to flower planters made from old engine cylinders and watch the planes take off, land and taxi.

“There are places like that all over this country,” Mr. Ruhl said, “where someone will bring a cooler of beer, and they’ll just sit around and talk about airplanes.”

Land in a notable plane — like a speedy Columbia 400 or a backcountry-bound De Havilland — and these gearheads will probably favor you with a nod or even wander over for some nonearthbound conversation.

Only after patiently swapping flying stories and favorite destinations is it time to head to the on-the-field diner, most likely a place similar to the Airport Cafe, which is a few steps from the grassy taxi-way that leads from the Portland-Mulino satellite airport in Oregon.

There, among the paintings of cowboys and fast cars, a short-order cook passed heaping oval plates of biscuits and gravy to waitresses beneath a sign that read, “Fliers Welcome.” “They just like our style,” Desiree Carlson, one of the waitresses, said of the customers. “It’s homey here.”

The Airport Cafe is a place where fliers rub shoulders with local office and factory workers on weekends, eating $100 omelets like the meat-filled Bogey Man, whose actual, nonaviation price is $8.95. Such breakfast runs are popular among residents of the country’s more than 500 residential air parks, tiny subdivisions where each home has its own hangar and residents can taxi their planes right onto an adjacent airstrip.

“I think a lot of people have a group of friends where every Saturday or Sunday morning they’ll go out for the $100 hamburger, the breakfast fly-out,” said Dave Sclair, a retired publisher of General Aviation News who now runs the Web site www.livingwithyourplane.com.

Most airport cafes are part of or sit next to fixed-base operators, or F.B.O.’s, the on-the-field businesses that provide everything from fuel to flying lessons. For someone not acquainted with the cozy world of general aviation, taxiing up to an accommodating F.B.O. can feel like a trip to an aeronautical spa. It’s not unusual for an attendant to rush up, as at Flightcraft at Portland International Airport, and actually roll out a red carpet.

Once inside, services — mostly free — range from hot coffee and cookies to Wi-Fi-equipped lounges. Many offer courtesy cars that pilots can borrow for a run into town if they don’t want to eat at the airfield. Trapped by a storm at an airport in rural Oregon, you can retire to the pilots’ lounge and watch “The Aviator” until the weather blows over.

But once you consider the amount you might spend on fuel — anywhere from $100 to thousands of dollars — the borrowed sedan and the chocolate walnut cookies start to feel a bit less free. And just as rising gasoline prices discourage some people from longer road trips, so has the cost of airplane fuel, at more than $4 a gallon, put a crimp in the hunt for the $100 hamburger.

“I once heard someone refer to a boat as a hole in the water in which you pour money,” said Chris Dancy, a spokesman for the Aircraft Owners and Pilots Association. “An airplane is another one of those things that you don’t want to look at how much it’s actually costing you.”

That probably explains why most people who fly small planes are middle-age to elderly men who have money to burn. Planes can cost anywhere from $20,000 for a decades-old Cessna to well over $1 million for a speedy turboprop. And jets? Forget about it.

BUT the hamburger hunt has changed since the 1970s. The number of student pilots is less than half the level of 1980, Mr. Dancy said, and starting in the 1990s about two small airports have closed each month, mostly because of encroaching real estate development.

Even so, there is still a sense of romance and freedom in flying small planes, concepts long divorced from commercial travel.

You might sense it while sitting at the softly lighted bar at Jonesy’s at Napa County Airport, where Judy Padis, who splits her time among the California towns of Napa, Danville and Palm Springs, and her party were boarding a Pilatus turboprop after a day out in the wine country.

“We all have all the homes we want,” Ms. Padis said. “So we decided to get a plane.”

Jonesy’s is no greasy spoon. On any weekend many millions of dollars’ worth of Bombardiers, Gulfstreams and other private jets are parked wing to wing outside the restaurant. And there are no toy planes dangling from the ceiling.

The special at Jonesy’s is Service for Two, a 24-ounce sirloin complemented by white linen and crystal candleholders. Jonesy’s gets its fair share of fly-in diners and earthbound tourists, but as in many airport restaurants, the customers are mostly local residents.

In a tourist-heavy place like the Napa Valley, the airport cafe can seem like one of the last of the hidden hangouts. Beyond the plane-gazing locals and airport-hopping pilots, most airport cafes rely on airport workers for their customer base. That mix of customers is perhaps unique to airport cafes.

But whether it’s a taco, chow mein or an omelet, most pilots allow that, ultimately, the $100 hamburger isn’t about the food.

“Going looking for food,” said Michael Mitchell, an engineer from Dundee, Ore., who cruises about in his Cessna 172, “is just a reason to go flying.”

Radial Cafe

The Radial Cafe sits inside the fixed-base operator (FBO), which is like a small terminal sans the security lines. Pilots park their planes within 25 feet of the cafe door, while people who arrive via car park in the lot on the other side of the FBO. Anyone can eat at the Radial Cafe, no screening or boarding pass necessary.

A wall of glass separates the dining area from the runway, making it a great place to watch airplanes and helicopters come and go. There&rsquos also outside seating for when the weather is nice. The airport is popular for private jets, and with a helipad and support facilities for training, there&rsquos usually a good amount of activity.

The Radial Cafe is a walk-up counter where breakfast and lunch are made to order. The lunch menu has a variety of big, juicy burgers, chicken-fried steak and the daily specials, including enchiladas or tacos. Seems like this spot would be more popular locally, but most people probably don&rsquot even realize it&rsquos there.

Open 7 a.m. to 3 p.m. Monday through Saturday. Closed Sunday.

Block Reason: Access from your area has been temporarily limited for security reasons.
Time: Thu, 27 May 2021 0:34:00 GMT

About Wordfence

Wordfence is a security plugin installed on over 3 million WordPress sites. The owner of this site is using Wordfence to manage access to their site.

You can also read the documentation to learn about Wordfence's blocking tools, or visit wordfence.com to learn more about Wordfence.

Generated by Wordfence at Thu, 27 May 2021 0:34:00 GMT.
Your computer's time: .

$100 Burger - Recipes

Make the potatoes: Preheat the oven to 425°F. Toss the potatoes in the oil until coated, then add the salt, paprika, and pepper and toss to coat. Dump on a baking sheet, trying to have the cut sides down on the baking sheet (maximum crispiness alert).

Make the mayo: Combine the mayo, 1 tablespoon of the Sriracha and the relish in a small bowl and chill until ready to use.

Make the burgers: Gently combine the ground beef, carrot, Parm, remaining 1 tablespoon Sriracha, salt, and pepper in a bowl. Form the meat into 4 patties. Now that the oven is preheated, slide the potatoes into the oven and roast until golden and crispy, 25 minutes. During the last 10 minutes of potato toasting, preheat a large cast-iron skillet over medium-high heat. Add the oil to the pan and cook the burgers until charred on the outside, 4 to 5 minutes per side. During the last 2 minutes of cooking, put a slice of cheddar on top of each burger, cover the pan and cook until melted. Stack each burger on a double layer of lettuce and top with the mayo sauce, tomato slices, and onions. Serve with the potato wedges.

These amounts are calculated to serve 100 on a buffet - they already include appropriate extra to allow for seconds.
FAQ: Why do your amounts differ from other tables on the web? In the USA portion sizes have nearly doubled since 1980. These tables reflect CURRENT (2015) usage. Think not? Check out the portion distortion articles and slide shows at the National Institutes of Health.

PLUS 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve

reception (1/2 cup serving)
3-4 gallons

If cooking pre-formed burgers or chicken pieces or such, allow one piece per person plus 1/3 more, which is 4 pieces for every three people.

When serving beef and a second meat, such as chicken or ham, on a buffet, you must allow 5 ounces ready to eat beef PLUS 3 ounces ready to eat second meat for each person, if there is a server for the meats. That is about 2 pounds raw lean boneless beef for each 5 people PLUS 1 pound boneless raw second meat for each 4 people. When offered a choice of meats people take larger portions and usually some of each.

Halves (use small chickens), 1/2 each, 120-150 pounds raw

Individual pieces, you need about
Quarters: 1 per person
Legs: 2 per person
Whole wings: 3 per person
Buffalo wings or nuggets: 7 to 8 pieces per person

Fried Chicken
75 pounds cooked for single entree, 1 piece per person for second entree

OR 1 per person for baked, see the Baked Potato Bar for discussion about counts and sizes

Rice and Pasta Quantities

Cooked Quantity or Measure Weight Quantity Rice, side dish7-8 1/2 pounds1 gallon 5 cups
PLUS 2 gallons water, 2 tablepoons salt75 cups Rice, under meat or sauce12 1/2 pounds1 gallon, 3 2/3 quarts
PLUS 2 gallons 3 quarts water, 3 tablespoons salt100 cups Rice, main dish (biryani, etc)16 pounds2 1/2 gallons135 cups Pasta Type

Cooked Quantity or Measure Weight Quantity Dry Pasta Shapes
Small to medium
macaroni, shells, fusilli, penne, farfelle 2 ounces 1/2 Cup 1 Cup 4 ounces 1 Cup 2 Cups 8 ounces 2 Cups 4 Cups Long dry pasta shapes
spaghetti, vermicelli, fettuccine 4 ounces 3/4 Inch Diameter Bunch 2 Cups 8 ounces 1 1/2 Inch Diameter Bunch 4 Cups Fresh Pasta or Fresh Egg Noodles 8 ounces 2 1/2 Cups Per person Dry Pasta Serving Sizes, Approximate Main Course 4 ounces 1 Cup 2 Cups Side Dish or 1st Course 2.5 ounces 5/8 Cup 1 1/4 Cups

The quantities above are basic standards that can be used for estimating the amount of dry pasta to buy. You can also refer to the table on the backside of the package, which shows yields for that specific type of pasta, but pay close attention to serving sizes- many cooks serve a portion about twice the size indicated on the package.
When using fresh pasta in place of dried pasta, the amount used MUST be increased because when cooked, a specific weight of dried pasta will produce close to 60% more than the same weight in fresh pasta. So if you want to use fresh pasta in a recipe calling for 16 ounces of dried pasta, you will need approximately 26 ounces of fresh pasta to end up with the same amount of pasta on the plate.

How much potato salad? Beans? Rice? Slaw?

For side dishes you can figure a total of 1 gallon per 10 people. Again, this is for total amounts of side dishes, not for each side dish. 100 people need 4 to 4 1/2 gallons potato salad to allow plenty for everyone. As I discussed before, more and heavier side dishes, hearty appetizers and other extras do reduce the amount of meat used, while liquor or self service increases it.

Click Ellen's Kitchen Updates to request updates, suggest new topics or report a broken link, comment, or question. Put "updates" in the subject line if you are requesting updates. PLEASE send questions separately from update requests.

Gordon Ramsay's New London Restaurant Will Have A Burger That Costs $106

Get ready to empty out those pockets if you're planning to head to Gordon Ramsay's new London restaurant, y'all, because the celebrity chef is definitely planning to deliver the "wow factor" when it comes to his latest creation.

Revving up for his December opening of the London location of his Las Vegas-based restaurant, Gordon Ramsay Burger, the Michelin-starred chef is turning heads for its menu lineup but it's not because everything sounds so good. It's because there's one particular item that's priced oddly high: a $106 burger. Yikes.

Though a burger priced that high seems a bit absurd to most, Ramsay, however, believes that it will be well worth the price tag. Located inside Harrods department store, the burger joint's promises that these won't be "your average quarter-pounders," according to the website. So, what makes it so tantalizing, you ask? Apparently, the burger&mdashnamed the Wagyu burger&mdashwill reportedly feature an exquisite lineup of 100% UK heritage beef patty, seared Wagyu sirloin, fresh black truffles, and truffle Pecorino cheese. Just keep in mind though, fries are sold separately (sorry, friends).

While the reactions to the burgers have been very mixed, Ramsay stands on the creation being more than what you imagined.

"I promise you will never have tasted anything quite as delicious as the amazing burgers at Gordon Ramsay Burger," Ramsay told Hot Dinners. "I've been perfecting burgers for years in America and now, at Harrods, we are taking it to the next level."

Expensive burgers aren't the only thing on the Gordon Ramsay's Burger menu, however, If you want to save a little (and I do mean little) bit of money, you can opt for the cheaper options like the spicy Hell's Kitchen burger with jalapeno aioli and mozzarella cheese ($33) or the American burger made with classic fixings and American cheese ($28). There's also a $56 lobster-and-shrimp burger equipped with a pan-seared lobster and rock shrimp patty.

So if getting a combo meal instead of 2 for $4 option from Wendy's is as far as you'd like to go when it comes to "burger splurging," then you may just want to wait until there's a dupe that comes out on YouTube.